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Drawing on influences from the cuisine of the Philippines, Cambodia, Vietnam and Thailand, Tarsier Gin was inspired by a backpacking trip across Southeast Asia. Over the course of two years, the citrus-forward gin was developed and hand-crafted in a 1-litre copper alembic pot still in a Manchester kitchen. The final recipe that was settled upon features a total of seven traditional gin botanicals, plus the addition of the exotic calamansi, Kampot pepper, Thai sweet basil and galangal.
The gin is named after the Philippine tarsier, one of the world's smallest primates and, appropriately, one features as the wide-eyed mascot on the bottle's label. The brand believes the native of the Philippines is the perfect representative as the primate's appearance, characterised by its small stature and big eyes, reflects the way the brand wants itself to be seen: as a small batch gin with big flavour and personality.
If you're wondering what would be the best way to drink this juniper-based celebration of Southeast Asia, you couldn't go wrong with a classic G&T with added lime and ginger...
Sour orange and sweet lime bring plenty of citrus notes to the fore. Prickles of black pepper and baking spice linger underneath, with an earthy herbaceous element and plenty of bright juniper.
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Bought a bottle of this Gin at a food festival in Ilkley and liked it so much that I have just ordered three more from Mater of Malt (also got free delivery)
27th October 2019
Excellent gin! A favourite
10th July 2019
I was at the gin to my tonic festival in newcastle last night. I bought a bottle of this gin it was delicious the two lads who make this are just starting out in business they were very friendly and knowledgeable of their product giving advice on what tonic went with it. I wish them every success in their business venture and my many years of drinking it.
27th April 2019
Fantastic gin made by some great guys. Flavours of South East Asia dominant yet remaining light, fruity and balanced. A perfect one for summer or any time you fancy having a good gin
17th April 2019